Creamy and loaded with tender chunks of chicken, this comforting low carb green chicken enchilada soup is sure to become one of your new favorites!
I’m a big fan of easy keto soups that can be thrown together in just minutes. Mostly because I’m lazy like that, but also because they are filling and satisfying and never leave me feeling sad about a lack of carbs.
This awesome low carb green chicken enchilada soup is no exception. It’s so dreamy and flavorful that every sip is total bliss. I’d even go so far as to say that it rivals my popular jalapeño popper soup from Week 2 of my free keto meal plans!
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With only 5 ingredients and no chopping required, it doesn’t get much easier than this low carb green chicken enchilada soup either! You can cook it in less than 10 minutes on the stove, or even faster if you do it in the microwave.
Using a rotisserie chicken is super convenient when you’re pressed for time – and while I always have some of my easy Instant Pot bone broth on hand, you can also substitute a good quality boxed chicken broth or stock in a pinch!
If you’re already a fan of my Green Chicken Enchilada Cauliflower Casserole then you’re really going to love this soup! On its own it’s not spicy – making it perfect for families with children, but you can add additional heat with minced jalapeños or habaneros if that’s how you guys roll!
Easy Green Chicken Enchilada Soup – Low Carb & Keto
Creamy, cheesy, and loaded with tender chunks of chicken, this keto friendly soup can be made in just minutes and is super satisfying! One of my new favorites!
- Yield: 4 servings
- Category: Keto chicken soup recipe
- Cuisine: Mexican
Ingredients
- 1/2 cup salsa verde (see example)
- 4 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 2 cups bone broth or chicken stock
- 2 cups cooked chicken, shredded
Instructions
- Combine the salsa, cream cheese, cheddar cheese and chicken stock in a blender and blend until smooth. (You can also use an immersion blender right in your saucepan for this step.)
- Pour into a medium saucepan and cook on medium until hot – don’t bring to a boil. Alternatively, you can heat this in a microwave safe bowl in 1 minute increments until hot, stirring in between each minute.
- Add the shredded chicken and cook an additional 3 – 5 minutes until heated through.
- Garnish with additional shredded cheddar and chopped cilantro if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 346
- Fat: 22g
- Carbohydrates: 3g net
- Protein: 32g
To my lactose intolerant peeps, I apologize in advance – this soup won’t work the same without the dairy. For a similar flavor profile in a dairy free format, I recommend trying my low carb Mexican Chicken Soup from a few years back instead!
In other news, we are in the states until Saturday, when we return to sunny Belize for a few months before our next trip. While it’s been great traveling and spending time with family and old friends, I’m exhausted and looking forward to our simpler life on the island. Not to mention the incredible sunrises and sunsets!
Also I finally got my new Canon 5D Mark IV and some fancy new lenses and tripods – so I’m excited to get into the studio with them and start shooting some videos of my most popular recipes, as well as some new ones that I’m working on!
Stay tuned for lots of fun stuff coming up! And in the meantime: GO MAKE THIS SOUP! Seriously.
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Amazing! Added 2 jalapenos and it added just the right amount of kick! So far it is my favorite Keto recipe!!!
★★★★★
Another winner! I did add more verde, because Herdez is life.
★★★★★
Very good!
★★★★★
I made this tonight and it was so good- especially with the added touch of cilantro at the end- that’s what really put it over the top for me!
I just dumped the cream cheese, cheddar, broth, and salsa verde in a pot on low until melted and then using my immersion blender to smooth it all out, then just added the chicken and for a little texture added 1/2c chopped celery and 1/2c chopped carrots. I think next time I will take the tip other reviewers mentioned of added a can of chopped chilis. It’s VERY filling!
★★★★★
You provided net carbs for this recipe. I need the full carb count in order to meet the requirements for my diabetes group. Thank you!
This was amazing! So delicious! We added a can of corn to it as well, and I’d highly recommend it!
★★★★★
This is amazing! Love all things gem chili!
★★★★★
This is soooo satisfying, I was shortness for time so I used a rotisserie chicken. Also I quadrupled the recipe and added 1/2 tsp of konjac powder to slightly thicken the soup, this is going on regular rotation. Thank you.
This soup is magical and so easy!! Gracias!!!
★★★★★
So glad you liked it Nina!!!
Can I make this in a crock pot???
★★★★★
Theoretically yes, but I’m not sure about the timing or if you should add the cheese at the very end until just melted instead of cooking it all together from the get go. Let us know if you try it and how it comes out!
This recipe is great! Simple and tastes amazing, but also satisfying! I’ve been looking for meals that taste like home and this is one of them. Thanks so much!
I just made this. It’s fantastic! Thank you for sharing.
I could’ve eaten this entire pot! It was seriously delicious. Thank you for the recipe and thanks too everyone else for suggestions on changing it up. Will definitely make again. On a side note, it’s not fair to rub in that you live in beautiful Belize! Totally envious. 😞
A cool, damp day, perfect for soup. Already had all the ingredients including the chicken slow cooked in salsa verde(one of my favorite crock pot snacks). I added a little more of everything because that’s what I do. This is an awesome, easy soup. Added a little red salsa to the initial immersion, turned it a lovely pinky orangey color, added some zing. Added cilantro and cumin to taste to the mix. Going to have a bowl now. Sour cream, guac, a few chopped tomatoes as topping. Thumbs up.
★★★★★
Made as written, then as I was “plating” I added about 1/4-1/2 cup spinach. It was so yummy and filling. I had my doubts (about it being filling) when I saw the finished product, but 1 serving was all I needed. ¡Gracias!
I goofed & used canned green enchilada sauce. So, more carbs….but very few. Stinkin’ delicious!!!! Don’t hesitate to make this soup!!
This soup was so easy to make and the flavors were fantastic!!!!
★★★★★
I tried to recipe just as you instructed and it was freaking delicious but I wanted something hot so I added 3 teaspoons of jalapeno and a half cup of half and half and it freaking blew my mind( I’m taking my finger and going around a bowl now) you are so wonderful thank you!
★★★★★
Made this basically as-written, except I doubled it and added a drained can of diced chiles. It was SO good!
★★★★★
I licked the bowel……rest my case!😬👍👌
Imma go ahead and assume you meant BOWL and not BOWEL and take it as a compliment! 😂😂😂
Lol darn spell check😜
Thank you! My best laugh of the day, so far, came from a food site! How strange is that? Mine turned out great! The soup, not my bowel, that is…. I added Habanero and bacon to the mix for mine and the wife and kids demolished the rest.
★★★★★
I added crumbled jalepeno bacon. It was so good~!
★★★★★
Just finished eating the soup!!! So good!! Thank you!!
★★★★★
Oh my!!! So good, I did add some hot green chilis. Wonderful! How do you think it would freeze?
It might separate if you freeze it, but otherwise shouldn’t be a problem.
I made a huge batch of this today (6 C chicken, 8oz cream cheese, 4 cans broth, 16oz salsa, 2 C shredded colby jack) and it got RAVE reviews from my hungry, cold crew!
THANK YOU for this simple crowd pleaser. It will become a staple in our house.
★★★★★
Yay! So glad you guys all liked it as much as we did!!!!
That soup looks delicious. But I don’t leave in the USA and don’t know that product (salsa verde) can I have a recipe to make one myself or what can I use instead?
Many thanks
Anat
Canned green chilis will work or you can make homemade salsa verde from tomatillo if you have those where you are!